Oh, my… summer is here!! And it’s time to P.A.R.T.Y! So let’s start at the beginning and talk about food. My favorite part. Food.
I had a blast with this pretty picnic menu for Studio 5. It has all of my favorite treats rolled into one meal- a meal that your whole family will enjoy.
Rosemary Focaccia Bread
1 3/4 cup warm water
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. Kosher salt
2 tbsp. fresh chopped rosemary, or 1 tbsp. dried rosemary
5 cups flour
1 cup olive oil, divided
Activate the yeast in the warm water, let stand for 10 minutes to proof and become bubbly. In a mixing bowl, (I used my KitchenAid) add sugar, salt, rosemary, and flour and 1/2 cup oil. Add the warm water and yeast mixture, and mix together with a dough hook. Mix on medium speed until the dough comes away from the bowl, about 2-3 minutes. Grease a bowl and cover with plastic wrap to rise for 1 hour in a warm place, on the counter. Once your dough has doubled in size, grease your jelly roll pan with the remaining oil, and pour out the dough onto the pan. Press with your hands, stretching the dough to fit the pan. Flip the dough once, and continue to press the dough with your fingers leaving grooves and finger marks. Sprinkle with Kosher salt, and more oil if needed, and let stand for 1 more hour to rise once more. Preheat your oven to 425 degrees, and bake your Focaccia bread for 25 minutes, until golden brown. Then let sit to cool, don’t cut the warm bread, as it will become dry.
Pressed Italian Sandwiches
1 recipe Rosemary Focaccia Bread, (recipe above)
1/4 lb. sliced dry salami
Roasted red peppers
12 slices Provolone cheese
Fresh basil leaves
1 cup Pesto sauce
Cut your bread in half, spreading the bottom and top layers with pesto. Then layer your bread with salami, roasted red peppers, cheese, basil and lettuce. Cover with the top layer of Focaccia, and wrap tightly with plastic wrap to seal. Place your wrapped large sandwich on top of a bread board or cookie sheet, and cover with a top cookie sheet or bread board. They place a heavy skillet or brick on top to add pressure to the sandwich. Refrigerate for at least 6 hours or overnight. Unwrap the sandwich and cut in to pieces just before serving.
The Lemon Water and Twice Baked Potato Salad recipe are on Studio 5’s website. Go here
for more information.
Have a great summer! Full of fun and lots of picnics. XO- Wendy